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Your Typical Breakfast: Weekday and Weekend
They are more egg-y than regular pancakes. For the batter I use 3/4 cup whole wheat pastry flour, 3 eggs, 3/4 cup soy milk or buttermilk, vanilla, 1/8 tsp salt, cinnamon or some spice. Then I slightly cook some sliced fruit - just until soft. Apricots, peaches, apples, nectarines, plums - all work well. If I'm using canned - it's a quart size mason jar packed with fruit in light syrup. I usually reduce the syrup and just warm the fruit in that instance. If it's fresh, depending on how juicy, you might need to add a tsp of butter to the pan and add about 4 cups of fruit and cook until soft. I usually add some more cinnamon or spice to the fruit. Spray an 8 in square baking pan and add a very thin layer of the fruit liquid and some small fruit pieces - just enough to cover or almost cover the bottom. Then I add the batter and layer the rest of the fruit and juice on top. Bake for 30 minutes at 425.
Your Typical Breakfast: Weekday and Weekend
I always eat breakfast. Weekends tend to be heartier mostly because we burn more calories on the weekends. No matter what, there is always some assortment of fresh fruit averaging maybe 4 kinds: bananas, peaches, berries, pineapple, mango, grapes, plums, pears, melon, apricots, etc. Never juice always whole (although occasionally I'll make a smoothie).
I have coffee, my husband has tea.
We have a TON of fruit in the yard - 22 fruit trees, 5 kinds of berries, grapes, and mini-kiwis. So, year round I'm trying to use either the fresh, the frozen, the dried, the canned, or the jam. This is in addition to the side of fresh fruit mentioned above.
We tend to alternate between a standard line up that includes:
- cereal/granola with soy milk,
- eggs and whole grain toast (over easy or scrambled/frittata/omelet with tons of veggies and occassionally poached placed on some sort of vegetable base),
- whole grain french toast (currently I like spreading sesame seeds, black mustard seeds, flax seeds, and cracked black pepper in a pan then placing a couple of bananas sliced lengthwise on top and letting that cook and carmelize a bit while the french toast cooks. When ready to serve, break bananas up and place on top or sandwiched between two slices of the french toast -mmm.),
- pancakes (whole wheat with banana inside, cornmeal with berries inside, buckwheat with bananas or poppy seeds - and sometimes I'll make a lemon sauce to go with),
- giant, baked pancake with fruit (either home canned or fresh)
- rolled or steel cut oatmeal with soy milk (I sweeten with - you guessed it - fruit. Add banana slices and they are perfect natural sweetners or I use some of the canned peaches/apricots and then dried fruits are great: raisins, dates, figs, apricots and then I like to toast some nuts and sprinkle on top),
- ful with wheat pita and feta and veggies (middle eastern fava bean breakfast),
- sometimes muffins - low fat/low sugar/fruit/nut/whole grain - varieties are endless here too.
Even my most elaborate breakfasts are maybe 20 minutes hands on time. If something requires baking, just finish getting ready while it's in the oven. I don't find it takes a lot of time. But then, I hate to rush in the morning so I always go to sleep early. It probably helps that we don't have kids, too. I think I'm in a rut with this breakfast lineup - dinner and lunch have a lot more variety - but I think having a list of standards that you have ingredients on hand for helps with the time issue.
Cook the Book: The Splendid Table's How to Eat Supper
I would ask Peter Reinhart if he thinks god or science contribute most in creating excellent bread.
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Roasted eggplant, tomatoes, garlic, basil, capers, oregano, and some crushed red pepper with a whole wheat pasta.